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Dietitian Practice Test

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Take this free practice test to see how prepared you are for a dietitian certificaiton exam.

1. Vegetables with thiols are considered to be the most protective against cancer. Thiols are
found in:
a. Flax seed, oats and barley
b. Food with blue, blue-red and violet pigments
c. Prunes and dried fruits
d. The cabbage family

2. A patient with gastric resection may need which supplement?

a. B12
b. Copper
c. Vitamin B6
d. Zinc

3. To which function should a production manager allot the greatest amount of time?
a. Directing and controlling
b. Organizing and controlling
c. Organizing and directing
d. Planning and organizing

4. Information regarding the prevalence of nutrition-related health problems can be found

in:
a. Healthy People 2011
b. NHANES III
 c. Nationwide Food Consumption Survey
d. Nutrition Screening Initiative

5. The first step to assure a quality program for clinical dietetics practice is:
a. Comparing productivity of clinical staff to national means
b. Developing a tool to measure the amount of work of clinical dietitians
c. Monitoring the quality of medical record documentation
d. Reviewing current standards of practice

6. To
be able to recommend nutrition management to a patient with end-stage renal disease
who is on hemodialysis, a dietitian needs information about the:
a. Patient's intake of iron pre-admission
b. Patient's usual carbohydrate intake
c. Serum potassium level
d. Specific gravity of the urine

7. What is the smoke point temperature for fats?

a. Above 350 degrees F
b. Above 442 degrees F
c. Above 500 degrees F
d. Above 525 degrees F

8. What is the most important consideration when forecasting how much food to prepare?
a. Food-item selection statistics
b. Holiday and weekend volume
c. Employee skill level
d. Weather conditions and temperatures

9. What would be the most appropriate snack for a patient on a neutropenic diet?
a. Graham crackers and Tang
b. Banana with peanut butter
c. Fresh-squeezed lemonade with ginger snaps
d. Carnation instant breakfast and a raw egg

10. Which special supplemental nutrition program requires participants to be at nutritional

risk?
a. Commodity Supplemental Food Program
b. Food Stamp Program
c. Head Start Program
d. Special Supplemental Foods Program for Women, Infants, and Children

11. Which of the following is the primary cause of food borne illness?
a. Bacteria
b. Parasites
c. Protozoa
 d. Viruses

12. An essential component of the mitochondrial electron transport system found naturally
in the body is:
a. 7 dehydrocholesterol
b. Carnitine
c. Coenzyme Q10
d. Menaquinones

13. A 3000 mg sodium diet has how many mEq of sodium?

a. 69
b. 77
c. 117
d. 130

14. The
term that refers to the four specific nutrient recommendations used the US and
Canada is:
a. Adequate Intake
b. Dietary Reference Intake
c. Estimated Average Requirements
d. Recommended Dietary Allowances

15. Per cubic feet of space, which oven is most efficient?

a. Convection
b. Deck
c. Microwave
d. Rotary

16. Which of the following responses illustrates the interviewing strategy of reflection?
a. Go on.
b. How do you perceive your body image?
c. I once experienced a similar situation.
d. You said that you would like to reduce�

17. Whichof the following contributes most significantly to the osmotic load of an enteral
formula?
a. Amino acids
b. Calcium caseinate
c. Lactalbumin
d. Soy protein isolate

18. Osteocalocin depends on which vitamin for synthesis?

a. Cobalamin
b. Folic acid
c. Vitamin D
 d. Vitamin K

19. Which is the most important factor to consider when planning employee schedules?
a. Amount of working space available per person
b. Number of available personnel
c. Production requirements of the operation
d. Skill of available personnel

20. The end products of bacterial fermentation of malabsorbed carbohydrate are:

a. Carbon dioxide, hydrogen and pyruvate
b. Lactic acid, alpha ketoglutaric acid and carbon dioxide
c. Lactic acid, hydrogen and methane
d. Short chain fatty acids, hydrogen and carbon dioxide

21. Which costs will most likely be evaluated first after a budget reduction announcement?
a. Equipment and maintenance
b. Food
c. General nonfood supplies
d. Labor

22. Alarge group of people experience acute gastroenteritis 4-6 hours after eating custard
pie. Which bacteria is most likely the culprit?
a. Campylobacter jejuni
b. Listeria monocytogenes
c. Staphylococcus aureus
d. Vibrio parahaemolyticus

23. Arachidonicacid is the polyunsaturated fatty acid found in animal fat that is a major
precursor to prostaglandins.
True
False

24. Anything under the 25th percentile on the National Center for Health Statistics growth
charts is considered abnormal
True
False

25. Ona PERT chart, the tasks that take the longest amount of time to complete are part of
the critical path.
True
False

Congratulations You Finished. Your Score: 9 out of 25 = 36%

Congratulations, you completed the practice test.

Do you want to retake this Dietitian Practice Test ?

Dietary professionals can earn certification in their field through two different
examinations: the Registration Examination for Dietitians and the Certified Dietary
Manager and Certified Food Protection Professional Certification Exam. Learn more each of
these exams with our Dietitian Test Guide.

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